- 1 16-ounce box dried uncooked cavatappi pasta
- 4 1/2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups whole milk
- 8 ounces frozen (cooked) or imitation lobster meat, diced*
- 1 pound Cooper® Sharp White or Yellow cheese, sliced
- bacon crumbles*
- fresh chives, chopped
Sometimes you want your mac and cheese nice and traditional. But sometimes you’ve just got to dress it up a little. You know, make it fancy. Enter Cooper® Sharp Lobster Mac and Cheese. Because nothing says fancy like a little lobster. And when you add the Cooper® cheese, that’s when it starts really looking sharp. Really, you could hardly get fancier if you put your mac and cheese in a tux.
Ingredients
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Directions
-
Cook pasta according to package directions. Drain.
-
In a 3-quart saucepan, melt butter until sizzling. Stir in flour, salt, and pepper. Add whole milk. Cook over medium heat, stirring constantly, until mixture boils and thickens, or about 5 to 7 minutes. Reduce heat to low and stir in cheese. Stirring constantly, warm cheese until it is melted, or about 5 to 7 minutes.
-
Once cheese is melted, add cooked pasta and coat well. Mix in lobster meat, making sure to incorporate the chunks evenly. Add additional pepper to taste.
-
Remove from heat and serve topped with bacon crumbles and fresh chives.